5 from 12 votes
Vegan Ranch Dressing: dairy, egg, nut, allergy-free
This Vegan Ranch Dressing uses hemp heart seeds blended with water, spices, vinegar, and oil to create a smooth, creamy dressing free from dairy, eggs, and nuts. It features herbs like parsley and dill for classic ranch flavor and can be thinned for salads or left thicker for dips. A Medjool date adds a touch of sweetness, but it can be omitted for a low-carb version.
Servings:
8
Calories:
170 kcal
Course:
Condiments, Others
Cuisine:
Vegan, Keto
Ingredients
- 1/4 cup hemp heart seeds raw
- 1/3 cup water
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard seed dried ground
- 3/4 teaspoon salt
- 2 teaspoons onion powder
- 1 tablespoon wine vinegar (or apple cider vinegar)
- 1 Medjool date (optional - see Recipe Notes)
- 1/2 cup avocado oil (any low-flavor oil, especially refined olive oil, works, except refined coconut)
- 1 tablespoon parsley dried
- 1 teaspoon dill dried
Instructions
- Blend together the hemp seeds, water, garlic powder, onion powder, dried mustard, salt, vinegar, and date if using until smooth. A regular blender might take about 3 minutes. A high speed blender will be super fast.
- Once everything is blended, add in about 1 tablespoon of the oil. Stir it in with a spoon, and then turn the blender back on and drizzle in the rest.
- Add the parsley and dill and pulse a few times to combine. I like to make the herbs kind of small so that the uneven white of the hemp will be less apparent.
- Use the vegan ranch dressing as is for dips, or you can thin out with a touch of filtered water to desired consistency for a salad dressing.
- Store in the fridge.
Cup of Yum
Notes
- For a low-carb alternative, omit the date and use a low-carb sweetener such as stevia to taste.
- Add sweeteners after blending and tasting to avoid overprocessing the oil and herbs.
- Adjust water amount if adding date to maintain smooth consistency.
- Color varies based on oil choice and whether date is used; expect an off-white, not pure white dressing.
- Store refrigerated and stir before use if separation occurs.
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
4g
(1%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
221mg
(9%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
40IU
(1%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Net Carbohydrates
3g
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 221mg | 9% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 3g |
* Percent Daily Values are based on a 2,000 calorie diet.